LA CUCINA

“Vitello primavera” (Spring calf)
Ingredients for 8 people: 1 kg of veal 1 kg of green beans 500 g potatoes 2 tomatoes, carrots 30 grams butter 1 sprig of rosemary salt pepper
Season the veal with olive oil, salt and pepper. fasten a sprig of rosemary with the kitchen twine and Keep it to cook for 1 hour in the oven turning it over halfway through cooking. Boil the carrots, potatoes and green beans.
Drain the vegetables, peel and cut them into small pieces. Then stir fry with salt and butter.
When cooked, take out the roast from the oven, allow to cool and cut into slices.
Coat the slices of roast with vegetables and serve hot.
The roast should be cut when it is cold otherwise it will break while you cut it.
If you like, prepare it the day before and store in the refrigerator: you will get perfect slices.

“Mezze maniche primavera”
Ingredients for 4 people: 350 gr Pasta mezze maniche| 50 g diced bacon, 1 egg, 2 tablespoons of Parmesan, 8 small courgettes with their flowers, 1 small onion, olive oil, salt and pepper.
Sauté the onion with a tablespoon of oil, add the bacon and fry, then add the courgettes and cook quickly, so that they remain crisp.
Add flowers deprived of the pistil, previously washed and cut into strips. Cook 3 minutes and season with salt if desired with a pinch of pepper, then turn off the heat.
Beat an egg in a bowl and add the Parmesan cheese and a pinch of salt.
Boil the pasta in salted water, then drain and pour into the pan with the sauce, cook the zucchini until creamy, add egg and Parmesan cheese, stirring quickly.
To soften the dough if necessary use a couple of tablespoons of the pasta cooking water.

“Broad beans with ham”
is an easy appetizer or, in more abundant portions, an easy to make second course.
Ingredients for 4 people: 225 g broad beans (shelled) 100 g of ham cut in cubes 1 onion 2 tablespoons of olive oil, parsley, salt and pepper.
1) In a pot of boiling water, boil the beans for 5/10 minutes (check that they are soft enough).
2) Drain the beans, place them in a bowl of cold water and remove the skins (if they are small you can also leave the skin).
3) In a pan, heat half the oil and add the finely chopped onion.

Ingredients for 4 persons: 350g Tagliatelle 80g butter,
80g grated Parmesan 1 white truffle Salt Pepper.
Cook the pasta al dente in salted water. In the meantime melt the butter in a pan, grate in half the truffle and simmer on low heat. When the pasta is ready add it to the butter and truffle sauce, sprinkle in the Parmesan and melt it for some minute adding a little pasta water if it get's too dry and correct salt and pepper. Set the Tagliatelle on a service plate, grate the other half truffle raw on each portion, another little Parmesan, one turn of fresh pepper and a curl of fresh butter on top of each portion. Serve hot!

This acquacotta recipe is an ideal way of cooking the “funghi” that are found in many forests of Grosseto. The most appropriate wine to go with this dish is Morellino di scansano
Ingredients:
Serves 6
• 4 tablespoons extra virgin olive oil
• 2 cloves of garlic
• 1 red pepper
• 500 g porcini mushrooms
• 1 tablespoon chopped parsley
• 3 ripe tomatoes
• 1 litre of water
• 6 slices of stale Tuscan bread
• 100 g of grated pecorino cheese
• salt and pepper
Process:
In an earthenware container heat the oil and fry the mushrooms thoroughly. Clean and chop, the garlic and chilli. Then cook over low heat, stirring constantly, until the mushrooms have lost some of their water. Now add peeled and diced tomatoes, parsley, a pinch of salt and mix well and blend in all the seasoning. After about 5 minutes add the water, adjust salt and pepper and cook for about half an hour. Arrange the slices of rustic bread in soup dishes or earthenware bowls, sprinkle with grated cheese, add the mushrooms and serve hot.